Oct 10, 2011

It may be October, but we've been having some hot weather the past few days here in New York. I'm not quite ready to put my ice cream maker away just yet. I recently tried the pumpkin ice cream from Trader Joe's and it was so delightful I wanted to see if I could recreate it, without all the fat. This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices. If you live in an area with warm weather, this frozen treat will at least give you a little taste of fall.

keep in mind that if you have a food processor, you can create the mixture, freeze it in a plastic bag ( flat is best) and break it up into chunks. Toss those frozen bits into your food processor, and you end up with a silken ice cream/ sherbert/ sorbet :)

Oh God.. an ice cream shop in a village next to mine had a wonderful pumpkin ice cream... I still miss it! Of course, you're skinny and so you made the sorbet ;-) but I would really like to try to make my own pumpkin ice cream!Really nice blog, btw!

I made something like this yesterday, only I froze the pumpkin in ice cube trays and placed the cubes in my food processor. Added some almond milk, maple syrup, and spices. It was SO good! Ice cream in October is totally acceptable IF it has pumpkin in it!

When I was younger, I made a lemon sorbet for school. I would suggest if you don't have an ice cream maker to make it by pouring it into a container and stirring/scraping every 30 - 45 minutes. This will break up the crystals so it doesn't freeze solid.

Ugh, Gina... why are you making me buy an ice cream maker?!?!!? This looks amazing, can't wait to try it - off to BB&B to buy one! :D P.S. I love your site and think you're amazing! Thank you so much for your all your hardwork and effort in making an incredible (and not to mention FREE) recipe database!

I didn't want to be just another poster who says "OMG this looks soooo good!" so I actually tried to make this last night. Mine was a disaster. Something wasn't right. From what the ice cream maker said, it will probably have to chill in the refrigerator for way more than an hour, maybe more like 5. I followed all the directions but last night this came out more like a milkshake than ice cream. We froze it in the freezer for a couple hours but it was still runny. THen this morning I checked on it and it's a solid block of ice. Tasty yummy ice, but still. I think it just wasn't cold enough when I put it in the ice cream maker.

All of your posts about making different ice creams make me want to get an ice cream maker! This one especially since I LOVE all things pumpkin, and one of my girlfriends just told me how wonderful Trader Joe's pumpkin ice cream is - unfortunately, we don't have a TJ here... So, now I've started shopping for an ice cream maker on Amazon, but don't know what kind to choose. Do you have a suggestion? What kind do you have? Thanks so much!

This was very easy to make and it came out perfect! Creamy. Delicious. My daughter suggested we put a scoop in a mini graham cracker crust and top with fat free whipped topping. Umm, could be Thanksgiving dessert!

This is sooo good! The first time I made it I too had problems with it freezing completely but it was my ice cream maker that wasn't working. I tried it again tonight and it is awesome. I got some ginger snap thins from Trader Joe's and sprinkled a few on top. Tastes amazing! As a side note I ran out of vanilla extract it was still really good!

FYI, for anyone not wanting to go through the hassle to make their own, Edy's Slow Churn has a Pumpkin flavor reduced fat ice cream that I think is just as good as Trader Joe's but only has 90 calories in a 1/2 cup serving. Even better skinny bargain.